Ingredients

• 2 – 3 lbs pork, cut in chunks
• (we use a mix of pork leg and pork loin)
• 2 – 3 limes
• 5 – 6 blades shadon beni, chopped
• 3 – 4 sprigs small thyme leaves
• 1 small bundle of chive, chopped
• 4 pimento peppers, seeded and chopped
• 5 – 6 large cloves garlic, chopped
• 1 large onion, chopped
• Few dashes soy sauce
• 1½ tbsp curry powder
• 2 tbsp paprika
• 1 tbsp salt
• 4 tbsp roasted geera powder
• 1 tbsp whole geera seeds
• 1 hot pepper, halved
• 2 extra cloves garlic, chopped
• 3 tbsp oil
• 1 tbsp extra roasted geera powder

Directions

1. Soak and wash pork in lime water (juice and lime halves from 2 of the limes) for 5 – 10 minutes and drain.

    

2. Add the shadon beni, thyme, chive, pimento peppers, garlic, onion, soy sauce, curry powder, paprika, 1 tbsp roasted geera, salt and juice from remaining lime. Mix well ensuring the seasoning is well distributed through the pork. Let marinate for at least 2 hours or overnight.

    

3. Heat the oil in a large pot over medium high heat.

    

4. Add the whole geera seeds, the remaining 2 cloves garlic and half the hot pepper. Let cook for 1 minute. Add the 3 tbsp roasted geera and cook for another 1 – 2 minutes.

    

5. Add the pork and mix so the geera is well mixed into the pork. Let cook for a few minutes. Add enough water just to cover the pork and the remaining pepper. Let cook down until the liquid has reduced by more that half, approximately 15 – 20 minutes. Add the extra 1 tbsp geera powder. Mix and continue to cook for another 5 – 10 minutes.

    

6. Taste and adjust seasoning if necessary. Serve.